Stuffed Cabbage Veg
HT MC 100mins
4 Hot Vegetarian
Vegetables Grains Dried Fruit Main Course Gluten Wheat Free
1 x 1kg/2lb
The zest and
juice of 1 Orange
stoned and chopped
1. Preheat the
oven to 180C, 350F, Gas mark 4 and grease a deep 20cm/8 inch
2. Cook the
rice in boiling salted water for 10-15 minutes or until just tender.
remove approximately 8 of the outside cabbage leaves. Wash the removed
leaves, halve and remove the midribs. Blanch these in boiling salted water
for 5 minutes then drain and set aside. Chop the remaining cabbage. Peel,
core and chop the apple.
4. Melt the
butter in a pan add the onion and sauté for a few minutes until soft. Add
the chopped cabbage and continue to cook over a medium heat for 5 minutes,
stirring. Add the chopped apple and cook for a further minute or so.
5. Drain the
rice and add to the pan of onions, cabbage and apple, together with the
dates, orange zest and juice. Stir well then remove from heat.
6. Line the
base and sides of the prepared dish with half the blanched cabbage leaves,
overlapping each leaf and making sure the cabbage is overhanging the top.
7. Stir the
cheese and egg into the rice mixture, season with salt and pepper then turn
into the cabbage-lined dish. Level the surface and cover with the remaining
cabbage leaves and fold over the overhanging cabbage.
8. Cover as
tightly as possible with foil and bake for 45 minutes.
9. To serve -
loosen the sides with a knife and turn the 'pie' out onto a warmed serving
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